The name Gordon Ramsay always generates interest. Be it for his sharp tongue or the
expletives that follow, he is, to most TV viewers, great entertainment. Pick up one of
his books, though, and you understand that his abilities as a chef are the ones stand
out within his chosen profession. A Chef For All Seasons is another example of Gordon's
ability to deliver a cookery book that will inspire you with some wonderful
dishes.

While it is the trend to deliver seasonal cookery books that talk endlessly about the
rights and wrongs of food transportation and evils of flying salad leaves half way
around the world, Gordon has some more practical advise, when he states that "I won't
use out-of-season foods from another hemisphere unless they are as good as our own
home-grown produce in season." While I don't totally agree, he has a point that it make
no sense to buy just for the sake of buying "fresh" overseas produce.

Right, now I have got the above off my chest, what about his book? Well, A Chef
For All Seasons is simple divided into the four seasons. It start of each
season is where Gordon wax lyrical about the produce and ingredients that are at their
peak. Then there are a selection of dishes from starters to desserts based on the best
of the season. As an example, Spring sees Peas coming into season, and Gordon goes
through his experience when he was a young chef in Paris and why he loves them. The
commentary gives you an understanding about Gordon Ramsay's approach to ingredients and
produce and getting the best from them.

So, this cookery book is another fine example of why Gordon Ramsay is a true
professional. He dishes, like Spring Pea Soup, Pumpkin and Pancetta
Risotto, Rhubarb Cheesecake with Rhubarb Compote or Pear, Honey
and Lime Cake are not unique to this cookery book, but are presented in a way
that has Gordon's flare to deliver great results.